Eggless Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, herbaceous, and loaded with good fats, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. The flesh side gets a simple rub of lemon zest, garlic powder, and cracked pepper before hitting a hot pan of avocado oil, building a beautifully crisp skin while keeping the inside tender and flaky. Fresh dill goes on right at the end, so its delicate flavor stays vibrant rather than cooking off into nothing. The avocado salsa — chunky with cherry tomatoes, red onion, jalapeño, and a hit of lime — adds a cool, creamy contrast that makes every bite feel complete. Because the whole dish is built around whole, unprocessed ingredients, there's nothing hidden to worry about — no binders, no coatings, no sneaky additives that so often make restaurant fish dishes off-limits. It's naturally free of eggs at every step, from the dry spice rub to the fresh salsa, so you're not swapping anything out or compromising on flavor. Serve it straight from the pan with a squeeze of lemon and dinner is done.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the avocado salsa
- 2 ripe avocados, pitted and diced into ½-inch pieces
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh cilantro, chopped
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, jalapeño (if using), lime juice, cilantro, and 1/4 tsp salt. Toss gently until just combined, keeping the avocado pieces intact. Set aside.
- 2
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the lemon zest, garlic powder, 1/2 tsp salt, and black pepper, then press the mixture evenly onto the flesh side of each fillet. Drizzle the lemon juice over the flesh side.
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